Ingredients
- 4 cups loosely packed baby arugula or rocket or chopped large arugula leaves
- 1 small, ripe honeydew melon
- 1/2 cup chopped mint leaves
- 2 limes, juiced
- Freshly ground black pepper
- Honey or agave syrup, for drizzling
- Extra-virgin olive oil, for liberal drizzling
- Optional ingredient: 1/4 pound thinly sliced speck or prosciutto
Directions
Arrange the greens on a platter.
Cut the ends off the melon and stand upright. Trim away rind, in strips, from top to bottom as you rotate the melon. Halve and seed the melon and slice it into 1-inch wedges, then cut into bite-size pieces and arrange them over the bed of spicy greens. Sprinkle with mint and lime juice and season with lots of pepper, to taste. Drizzle very lightly with a hint of honey or agave syrup and dress with a liberal drizzle of extra-virgin olive oil.
If you would like to add speck or prosciutto, tear it into large pieces and pile it in the center of the salad in a casual mound.
Serve as a first or last course.
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By hicch01
on October 09, 2011
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Amazing. Absolutely amazing.
By leslip_13115113
Annapolis, MD
on October 06, 2010
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Oh My Gosh....this is one of the best and easiest salads I have ever made! My entire family LOVED it. I already had some spring mix and prosciutto on hand so I substituted those but the salad was excellent.
By psaunders0
Chula Vista
on October 03, 2010
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This looked like it would be very tasty, so I tried it. I'm not fond of arugula so I used heart of romaine (good choice. I happened to purchase one of the sweetest honeydew melons I've ever tasted, so that was a plus. Everything went really well together: the agave syrup, the pepper, the mint, even the olive oil. I would have liked to actually see her pour the agave and olive oil over the salad to better judge amounts, but what I did turned out great. I wasn't sure if the romaine would be flavored much by everything on top, but it was - very delicately. Everyone loved it.
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